Soft Pumpkin Chocolate Chip Cookies
These soft pumpkin chocolate chip cookies are a delightful mix of warm pumpkin flavor and sweet chocolate chips, making them a perfect treat for any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour provides structure
- 2 teaspoons baking powder helps the cookies rise
- 1 teaspoon baking soda aids in leavening
- 2 teaspoons ground cinnamon adds warmth
- 1/4 teaspoon ground nutmeg enhances flavor
- 1/2 teaspoon salt balances sweetness
Wet Ingredients
- 1 cup canned pumpkin puree adds moisture and flavor
- 1 cup granulated sugar sweetens the dough
- 1/2 cup vegetable oil keeps cookies tender
- 1 large egg binds ingredients
- 1 teaspoon milk hydrates the dough
- 1 tablespoon pure vanilla extract adds depth of flavor
Mix-ins
- 2 cups semisweet chocolate chips adds sweetness and texture
Instructions
Preparation
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, and salt.
- In a large mixing bowl, combine the canned pumpkin, granulated sugar, vegetable oil, egg, and vanilla extract. Beat until well-blended.
- Dissolve the baking soda in the milk in a small bowl, then add to the pumpkin batter and stir gently.
- Gradually add the flour mixture to the pumpkin mixture, mixing until just combined.
- Fold in the semisweet chocolate chips.
Baking
- Using a cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spaced a couple of inches apart.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden and firm.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
Ensure your ingredients are at room temperature for a more consistent batter. Do not overmix the dough to keep cookies tender. Store cookies in an airtight container to maintain softness.